Step 1

Mix all the kofta ingredients in a bowl. Mould tablespoonfuls around the end of 12 metal or wooden skewers (if using wooden skewers, soak in water for 20 minutes). Chill for 30 minutes to firm up.

Step 2

Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric and lentils and stir well. Pour in half the stock, bring to the boil, then simmer for 5 minutes. Stir in the can of chopped tomatoes, add the remaining stock, cover and simmer for 10 minutes, until the lentils are tender.

Step 3

Meanwhile, heat a griddle pan and cook the koftas for 8-10 minutes, turning, until cooked. Keep warm.

Step 4

Add the garam masala, salt and spinach to the dhal and stir until the spinach wilts. Serve with the koftas and some mango chutney.